Name: Cherry Blossom Dream Cake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 1/4 cup vegetable oil; 1 1/2 cups granulated sugar; 3 large eggs; 2 teaspoons almond extract; 1 cup buttermilk; 1/2 cup maraschino cherry juice; 1 cup finely chopped maraschino cherries; A few drops of pink or red food coloring (optional); 1 cup unsalted butter, softened; 4 cups powdered sugar, sifted; 2 tablespoons maraschino cherry juice; 1 teaspoon vanilla extract; Pinch of salt; Pink or red food coloring (optional); Whole maraschino cherries with stems

Ingredients

2 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1/4 cup vegetable oil

1 1/2 cups granulated sugar

3 large eggs

2 teaspoons almond extract

1 cup buttermilk

1/2 cup maraschino cherry juice

1 cup finely chopped maraschino cherries

A few drops of pink or red food coloring (optional)

For the Frosting:

1 cup unsalted butter, softened
4 cups powdered sugar, sifted
2 tablespoons maraschino cherry juice
1 teaspoon vanilla extract
Pinch of salt
Pink or red food coloring (optional)

For Garnish:

Whole maraschino cherries with stems

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.

Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Step 3: In a large mixing bowl, cream the softened butter, vegetable oil, and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the almond extract.

Step 4: Alternately add the dry ingredients and buttermilk to the creamed mixture, beginning and ending with the dry ingredients. Stir in the maraschino cherry juice and chopped cherries. If desired, add a few drops of food coloring for a pink hue.

Step 5: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Step 6: Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.

Step 7: For the frosting, beat the softened butter in a large bowl until creamy. Gradually add powdered sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of the bowl often.

Step 8: Add maraschino cherry juice, vanilla extract, and a pinch of salt. Beat until well combined. Add food coloring if desired.

Step 9: Once the cakes are cool, place one layer on a serving plate. Spread frosting over the first layer, then top with the second layer. Frost the top and sides of the cake with the remaining frosting.

Step 10: Garnish the top with whole maraschino cherries just before serving.

Step 11: Serve the cake at room temperature for the best flavor and texture. Enjoy!

Tips & Variations

Use high-quality maraschino cherries for the best flavor and vibrant color.

If you prefer a less sweet cake, reduce the sugar in the batter by 1/4 cup.

For a dairy-free version, substitute buttermilk with almond milk mixed with a teaspoon of lemon juice.

Enhance the cherry flavor by adding a tablespoon of cherry liqueur to the frosting.

Storage

Store the cake loosely covered at room temperature for up to 2 days or refrigerate for up to 5 days. Before serving, bring the cake to room temperature for the best taste. Leftovers can be frozen tightly wrapped for up to 1 month; thaw overnight in the refrigerator and then bring to room temperature before serving.

FAQs

Can I make this cake without food coloring?

Yes, the cake will still taste delicious without food coloring. The color simply enhances the cherry theme but is not necessary.

Can I use fresh cherries instead of maraschino cherries?

Fresh cherries can be used but will change the texture and moisture content of the cake. If using fresh cherries, pit and finely chop them, and consider adjusting the moisture in your batter accordingly.